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Lina's Italian Mercato

5108 Elbow Drive SW Calgary AB T2V 1H1 · Food - General

4 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Timers not in use to track pizza holding time.Facility had been given written approval to hold pizza at temperatures between 4 and 60 degrees Celsius for up to 2 hours provided they follow a specific policy they had developed.Policy involved tracking and using timers.No tracking or timers in use at time of inspection. Ensure policy submitted to AHS is followed daily OR hold these products at safe temperatures (60 degrees C or greater).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked pizza measured 38 degrees Celsius. Items were not being time tracked.If no time tracking / recording is in place, products must be held at 60 degrees Celius or greater.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gaps present below door in lower garbage room area.Install weather stripping OR some other form of barrier to seal off gaps and help prevent rodent entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor dirty in hard-to-reach areas below shelves in walk-in coolers.Floor dirty in hard-to-reach areas in dishwasher room / area.Ceiling tiles dirty near vents in hot line area.All surfaces must be clean and well maintained.Clean noted areas.
  3. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Timers not in use to track pizza holding time.Facility had been given written approval to hold pizza at temperatures between 4 and 60 degrees Celsius for up to 2 hours provided they follow a specific policy they had developed.Policy involved tracking and using timers.No tracking or timers in use at time of inspection. Ensure policy submitted to AHS is followed daily OR hold these products at safe temperatures (60 degrees C or greater).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked pizza measured 38 degrees Celsius. Items were not being time tracked.If no time tracking / recording is in place, products must be held at 60 degrees Celius or greater.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine detected in dishwasher rinse water in coffee area.Container of chlorine was empty.A new container was connected, unit was primed and 100ppm was eventually detected in the rinse water.Check dishwasher chemicals daily.Use test strips to ensure sanitizer is at required concentration.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gaps present below door in lower garbage room area.Install weather stripping OR some other form of barrier to seal off gaps and help prevent rodent entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no ceiling installed in the dishwashing area / room. The blueprints / plans from 2020/2021 indicated a washable ceiling would be installed. A smooth, washable ceiling is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor dirty in hard-to-reach areas below shelves in walk-in coolers.Floor dirty in hard-to-reach areas in dishwasher room / area.Ceiling tiles dirty near vents in hot line area.All surfaces must be clean and well maintained.Clean noted areas.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked pizza measured 31C. Sandwiches on display measured 23Celsius. Items were not being time tracked on the tracking sheet since it hadn't been completed since the end of December. --since these food items are stored at ambient temperature, they must be discarded after 2hours.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The handwash sink in the cooking area was blocked with a bowl.-ensure the handwash sink is free and accessible at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no ceiling installed in the dishwashing area.-upon further review, the plans of 2020/2021 indicated a washable ceiling, but one wasn't installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food related equipment/utensils were stored under the handwash sink in the deli/bakery area.--move all items from under the sinks. Store food and food equipment in clean and sanitary areas.